Day 5 - Retro-fabulous crab and noodle soup

This was our lunch, improvised after a very hungry-making trip into town round the sales. On the Slimming World website there was a recipe for a crabstick and noodle salad which looked kind of retro-cool (we've been watching a lot of the Supersizers, perhaps that's why) - but it's FREEZING today, so it became noodle soup instead.

Before anyone gives me the Eyebrow, I KNOW crabsticks are not, ordinarily, the way forward. But for something pink, perfectly rectangular and suspiciously non-fishy, they come out pretty well really.

Today:
Extra Easy, all food free

Medium egg noodles
Crabsticks, shredded
Sliced veg - we had mushrooms, peppers, a courgette, and a couple of leeks
2 cloves of garlic, minced
Shake of Chinese 5-Spice
Black pepper
Glog of soy sauce
Wonton Soup Base Mix (we like Shanggie)
Spring onions, sliced, to serve

Stick all the vegetables except for the spring onions in the pan with some cooking spray and stick the lid on to allow them to cook through and soften. Then, add about 1.5 litres of boiling water, the 5-Spice, soy sauce and Wonton Soup Base Mix, bring it up to the bubble and drop in the noodles and crabsticks.

Give it 3-4 minutes for the noodles to cook and then chop the spring onions into it. Ladle into buckets generous bowls and schlurrp.